3 Tbl cornflour (cornstarch)
1/3 cup sugar
1 cup papaya puree
4 eggs, separated
½ tsp cream of tartar
1 Mamey sapote, blended with rum, to taste
Mix the cornflour and sugar in heavy saucepan (not aluminium), gradually mix in the milk, whisking to remove lumps, then add papaya puree, and heat (medium), stirring constantly, until boiling. Cook, stirring, 1 minute, until thickened.
Remove from heat and beat in 4 egg yolks, one at a time. Return to heat, and cook for 1 minute, stirring constantly, pour into bowl to cool (room temperature) with waxed paper over surface to prevent 'skinning' over.
Butter insides of 6 ½-cup souffle dishes and sprinkle with sugar. Beat 4 egg whites until frothy, then add cream of tartar, and beat until stiff, but not dry. Using a plastic spatula, fold meringue into papaya sauce ¼ at a time. Spoon into souffle dishes, filling almost to top. Bake, uncovered, in upper portion of preheated 350ºF oven for 10 minutes, until high and golden brown.
Serve immediately with mamey sauce (1 pureed mamey sapote blended with rum to taste).
DATE: January 1989
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